These EASY Spinach Lasagna Roll ups are totally delicious, perfect for entertaining or serving for weeknight meals.
Spinach Lasagna Roll Ups
Individual vegetarian lasagnas filled with spinach and cheese are family-friendly, satisfying and perfect for portion control. It’s also a great way to get your kids to eat spinach and no one will miss the meat!
I personally find one to be filling enough for me, served with a crisp green house salad on the side (the House Salad with Love from my first cookbook is my go-to!). My husband can easily eat two or three, so be sure to make enough!
Spinach Lasagna Roll Ups Video
How to freeze lasagna rolls:
These are also freezer-friendly and easy to make ahead for the week for batch cooking. You can freeze them individually or casserole style. A great dish to bring to new Moms!
- Individually frozen – Follow the assembly directions but instead of preparing it in a 9×13 pan, skip to assembling the rolls and then flash freeze them on a cookie sheet. Once they are mostly frozen (30 minutes to 1 hour), place them gently in a freezer bag and freeze. To serve: Place 1 cup of tomato sauce in the bottom of a 9×13 pan (or adjust if making a smaller portion), place frozen lasagna rolls in the dish. Ladle sauce over the noodles in the baking dish and top each one with 1 tbsp mozzarella cheese. Put foil over baking dish and bake at 350F for 60 minutes (1.5x the originally listed bake time), or until cheese melts.
- Casserole-style freezing – Follow the assembly directions completely but do not preheat the oven. Once covered with foil, instead of baking the dish, place it in the freezer to freeze. To serve: Thaw in the refrigerator for 36-48 hours before serving, and follow the baking directions exactly. OR leave frozen and bake dish for 60 minutes (1.5x the originally listed bake time), or until cheese melts.
More Lasagna Recipes You Will Love:
- Three Cheese Zucchini Lasagna Rolls
- Butternut Squash and Spinach Lasagna Rolls
- Mushroom Kale Lasagna Rolls
- Noodle-less Zucchini Rollatini
- Noodle-less Zucchini Lasagna
Spinach Lasagna Roll Ups
Ingredients
- 2 cups homemade marinara sauce, plus more for serving
- 9 uncooked lasagna noodles, wheat or gluten-free
- 10 oz package frozen chopped spinach, thawed and squeezed well
- 15 oz part skim ricotta cheese, I like Polly-o
- 1/2 cup grated Parmesan cheese
- 1 large egg
- kosher salt and fresh pepper
- 9 tbsp about 3 oz part skim mozzarella cheese, shredded
Instructions
- Preheat oven to 350°F. Ladle about 1 cup sauce on the bottom of a 9 x 12 baking dish.
- Cook noodles according to package directions, then drain.
- Combine spinach, ricotta, Parmesan, egg, 1/2 teaspoon salt and black pepper in a medium bowl and mix.
- Place a piece of wax paper on the counter and lay out lasagna noodles. Make sure noodles are dry. Take 1/3 cup of ricotta mixture and spread evenly over noodle. Roll carefully and place seam side down onto the baking dish. Repeat with remaining noodles.
- Ladle remaining sauce over the noodles and top each one with 1 tbsp mozzarella cheese. Put foil over baking dish and bake for 40 minutes, or until cheese melts. Makes 9 rolls.
- To serve, ladle a little sauce on the plate and top with lasagna roll.
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Photo credit: Laura A Beautiful Plate
what can I sub the eggs in this with or can I just skip them? I don’t eat eggs 🙁
I make this recipe all the time. Its one of my favourites.
This recipe came together very easy, my husband who is a picky eater really enjoyed the whole thing with homemade marinara sauce.
Will make again thank you for sharing, I have made quite a few of your recipes and have enjoyed them all.
Absolutely wonderful!!!! These are in my regular rotation. Great for dinner and leftovers for lunch the next day. Highly recommend!
3rd time making these. Super easy and so good.
My all time favorite Skinnytaste recipe. I don’t even need the recipe anymore. Yes, I’ve made it that many times. I always make this for company and everyone loves it. It’s good with fresh or frozen spinach. Add some portobello mushrooms for extra filling.
Thanks Jennifer!
I made these with cottage cheese and they were really tasty! I had a little trouble with the noodles falling apart in the water but they were still easy enough to roll.
This is one of my family’s favorite dinners! Makes for a great weeknight dinner.
Love this recipe and so does my husband!
Delicious! I made both original version and with some extra meat (for my meat-loving family) – both were a hit. I liked this version better than regular lasagna – easier to serve.
Delicious!! Will definitely make again! Husband said it was better than any “regular” lasagna. Did add ground elk burger to marinara sauce. Thanks for so many wonderful recipes. It makes following WW plan so much easier.
In the regular rotation – great!
Family really enjoyed this! It wasn’t too time consuming to make and was a great meatless Monday option!
These are soooo good and easy to assemble! It’s a dish the whole family loves. We’re an onion-loving family, so I add 1/2 diced sweet onion to the batter and follow the rest exactly. A+
One of my favorite recipes from ST. Simple, fast, and delicious. I follow the recipe as written with one exception, I dry the noodles on a baking rack instead of waxed paper. They dry perfectly and make it easy to handle them when stuffing and rolling. Another home run from Gina!
I doubled this recipe and also the marinara sauce recipe and put smaller portions into small foil pans and froze for my father in law to have later. It is great! Thanks for all the hard work making these awesome recipes!
Husband requests that I finally use my triple pan. I am going to make 3 types of lasagna rolls.
Any thoughts on how many might fit in each section? I don’t know how large they are when rolled. Think 6 each but…..
https://www.amazon.com/Chicago-Metallic-26783-Professional-12-5-Inch/dp/B00WDZOPII/ref=asc_df_B00WDZOPII/?tag=hyprod-20&linkCode=df0&hvadid=198075681105&hvpos=&hvnetw=g&hvrand=12954095494586848737&hvpone=&hvptwo=&hvqmt=&hvdev=m&hvdvcmdl=&hvlocint=&hvlocphy=9030049&hvtargid=pla-322390886831&psc=1
We absolutely love this!
I have made this recipe at least 15 times. That’s how much we love it. Sometimes I make it as is. Other times I brown some turkey sausage and crumble it on before rolling. It is so easy to freeze. I follow Gina’s advice for freezing on a cookie sheet for 30 min. then put in a freezer bag. So easy for weeknight meals that way. I still haven’t tried the butternut yet. That’s next!
Can I prep this without cooking, keep in fridge, and then cook the next night?
Yes, I do it all the time.
I love making these. Can you replace the tomato sauce with alfredo?
This was a hit! Very tasty and satisfying! Definitely will make again!
Loved this recipe! Made one great addition, I chopped up Portobello mushroom and sautéed it in red wine, small amount of butter and olive oil. I added some of the tomato sauce, then placed some on top of the cottage cheese and spinach. I doubled the tomato sauce filling, so you have some for the bottom on the pan and some for inside and a little for on top. Great recipe! Used for lunches and dinner, served with a salad. Yum!
Will these work with fresh spinach?
Sure just wilt it first
I use a fresh bag of baby spinach, put through the food processor and mix it right in with the cheese/egg mixture. It turns out excellent. Have made a dozen times
Love this have made several times. Great freezer meal. Very flexible with the individual servings. Family fave!
This was great!
I made the following modifications: 1. added half lb. browned Italian turkey sausage, roasted garlic cloves and fresh basil to 24 oz. Rao’s marinara 2. was able to get 10 total rolls and froze half (prior to baking) 3. baked for 35 min. covered with foil and then broiled until cheese was brown. Easy!
These were wonderful! I loved the cheesiness and so easy to make! My husband loves meat for each dinner, so I added three fourths pound of lean ground beef and they were great. I could have used half a pound easily. I will make these again
If we are a white sauce people, how would you suggest making that sauce instead?
You can try this one https://www.skinnytaste.com/butternut-squash-and-spinach-lasagna/
Excellent recipe enjoyed by everyone who has tried it. It’s very adaptable and in our meal rotation. The last time I made it, I only had fresh spinach. So, I sautéed onions and garlic with the spinach to cook it down. Added nice flavor to already great recipe!
Note that the vast majority of parmesan isn’t vegetarian (uses animal rennet). So if you are serving this to a vegetarian, check to see if they are opposed to eating cheeses made with animal rennet. Kosher cheeses are vegetarian.
Excellent recipe. It is time-intensive but several steps can be done ahead of time.
Can I use cream cheese instead of the egg
I made this tonight but used a 24 oz jar of Rao’s Italian Sauasage and Mushrooms sauce instead of regular marinara sauce. My 10 month old baby and I loved it but my 3 year old (who usually eats literally anything) did not like the filling. I think next time I would try and see if I can add the sauce inside too cause I also found it lacking flavor if you didn’t get a bite of sauce with it.
Overall, a good recipe and will make again with a few tweaks!
These were so good! I was making lasagna this weekend (I divide it into 2 takeout aluminum pans so I can freeze one). My daughter is vegetarian so I wanted to make something for her too at the last minute. I ended up using whole milk ricotta and had some fontina because that’s what I had in the fridge. I could see using gruyere for these if you didn’t have mozzarella handy.
It made enough for 11 lasagna noodles, but that’s probably because I didn’t precisely measure out the cheese. I baked 4 rolls and froze the rest per your instructions, which were also perfect.
My kiddo is a super active teen who definitely doesn’t need to diet, so this was perfect.
I added a dash of nutmeg and a dash of garlic powder to the spinach mixture and used store bought marinara sauce, as I was already making homemade bolognese sauce for the lasagna.
The rolls were so much fun to make! They’d be fun to make with kids.
Thank you so much for this recipe! I’m definitely coming back for more recipes.
Thanks Monica!
This was absolutely AMAZING!!!!! However, after cooking all of them, making 10 instead of 9, there are a lot leftover. Ideas on how to freeze once cooked and cooled?? Thank you.
Just use 2 pans 5 & 5 when preparing. Put together as instructed bake one pan and place plastic wrap and then tin foil over the one you are not cooking and place in freezer to cook another day.
The other option is once you have to rolls rolled up and before you put in pan with sauce, place on cookie sheet and freeze for 2 hrs. Once frozen. Put in freezer zip lock bag and keep in freezer making only the amount you need after that.
I have cooked them all and then frozen the leftovers, which I then thawed and reheated. Quite good but not quite as good as freezing some uncooked, then cooking them from frozen for time and a half.
Did not make the sauce myself but did all else exactly as written and they were amazing!
Absolutely delicious and super easy!
I made these and they were absolutely delicious. To the sauce I added some cut up yellow squash, zucchini and sweet peppers. I will definitely be making these again. Thank you for sharing this recipe.
Made these tonight – they were delicious! added a tad more cheese in the spinach mix, but overall followed recipe as written. Definitely a keeper! yum yum.
These were awesome! I added 1/2 lb. of lean ground beef and some steak spice. I will definitely be making these again.
Excellent and easy. So so good.
I used the no-boil noodles but I made it like a traditional lasagna. It was a lazy cheat. Just be sure to follow the cooking directions for the no boil noodles on the box. It is typically hotter and longer than the receipe states.
I swapped out cottage cheese for ricotta to save a few calories, and this was DELICIOUS! Served it in a bed of fresh sautéed spinach and WOW – so good. My husband was worried it wouldn’t fill him up, but he was wrong. We each ate 1 1/2 rolls and froze the rest. Can’t wait for next week to eat it again.
WOW! I just made these and I have to stop myself from eating the whole pan!
I read through the comments below and based on them, I lightly sprayed the wax paper with Pam before I put the noodles down, I added 2-3 cloves minced garlic, about 3 tsp of Italian seasoning, and sprinkled some crushed red peppers in the sauce before I put the rolls in. I also cut chunks of fresh mozzarella off of a block of cheese I had instead of shredded. I will definitely be making these again! (I am going to try freezing a couple of the cooked rolls for future dinners.)
I also use a bag of fresh spinach with the stems removed and the leaves chopped up with kitchen scissors.
This recipe is so delicious! Can the mix be made ahead of time (same day) or does it have to be made right before spreading on the noodles?
Super easy to make! I added extra mozzarella on top and they were SO cheesy! They were a hit and I will 100% be making them again!
These were so tasty! I used jarred marinara sauce and added some garlic and onion powder to the ricotta mix as well. Will definitely be making these again
These were absolutely delicious- will be making again!
If I freeze these, how long should I bake? From frozen or take out night before to thaw?
Your recipes look delicious, I can’t wait to try them!!!
I started Noom in September of 2020 and have lost 41 lbs. by this writing on Feb. 5, 2021, largely with the help of Skinnytaste.com. The recipes are FABULOUS and all the nutritional info and WW points are SO HELPFUL. In fact, for my birthday, I asked for and received 2 of your cookbooks (“Meal Prep” and “Fast and Slow”). I finally commenting after making these lasagne roll-ups. You’re a genius! Of course, every cook adjusts or makes changes (in this case, I used cottage cheese instead of ricotta) but every Skinnytaste recipe I’ve made (and I’ve made quite a few) rock as is, or leave themselves open to a personal tweek. I’m so grateful for your work and really can’t wait to tear into those cookbooks! (I just got them yesterday). Thank you!!!!!
Delicious! Made ahead and froze. Baked later in the week. Will definitely make it again!
This dish was excellent! Made tonight. love your sauce and do all the time but tonight I opened a jar of my favorite pantry backup marinara. Sonoma Gourmet Creamy Tomato with Basil. Jar is 2 cups so perfect! Had gluten free lasagna, and everything so made and it was wonderful. Will make again.I have your Skinny taste book and love and use all the time. xoxoxoxo
I wish this recipe specified how much sauce was needed. I had over 2 cups but it wasn’t nearly enough sauce. The ratio was off. I think it needed at least 4 cups, maybe more. Also, after making these I realized regular lasagna works nicely because the sauce it integrated into the dish. This makes for a pretty pinterest, but the flavor is not as good as regular lasagna.
Your sauce recipe is great! I added red pepper flakes and fennel seeds to the sauce and it was delicious.
I’m not one to repeat recipes EXACTLY, or really, at all. I enjoy menu planning, grocery shopping and sharing a meal with family/friends. Now -I’ve made this recipe several times and LOVE it! Thank you for inspiring me with this. My friends are making it too!
Can you make this without the egg? If so, is there something you would replace the egg with?
Chia seed egg. 1Tb to 3 Tb water, mix and sit tell gels
This recipe is great mixed with a food processor 🙂
Why can’t I use regular cheese and regular ricotta Instead of skim?
You can if you wish.
Do ya get full off one for 6 points ?
i thought the same thing. when i did the recipe creation myself (and added ground turkey) i got 13 points for 2. this recipe may not happen for 13 points…
The only accurate way to determine any recipe’s SmartPoints® value is to plug the ingredients into the recipe builder on the Weight Watchers website (Click on “My Foods,” select “Recipe,” and click “Create a recipe.”) which does not count fruits and vegetables in recipes in the calculations as they are now 0 points.
The SmartPoints® calculator isn’t meant for recipes and will often give you the wrong points (usually higher) because it’s counting the fruits and vegetables. So if you see a recipe with a SmartPoints® value that’s different from what the calculator tells you, now you know why.
This is on weekly or bi-weekly rotation in my house. It’s so easy and so delicious! To note, I usually use a bag of spinach from my refrigerator (not freezer as it calls for) and I always add some minced garlic 🙂
Excellent! Will definately be on repeat. Thanks
A tried and true favorite!!! We sub the ricotta with cottage cheese and add minced garlic the filling!! Loved by my husband (who hates lasagna) and my lasagna loving children!!!
Thank you Gina!!
Hi, please recommend a substitute for egg
Do you think I can use fresh spinach chopped in food processor instead of frozen?
Sure, I don’t see why not.
One of my favorite ST recipes. Made it several times, exactly a written. Serving this dish for dinner tonight to friends who are in our “pod.” I use Rau’s pasta sauce because I’m too lazy to make my own and it’s really delicious sauce!
Can these be formed the night before and stored in fridge uncooked?
The spinach ricotta lasagna roll up
Your the BEST
So easy to follow
no problem video was great
Will use your site for future
Recipes thank you for posting
The spinach ricotta lasagna roll up
Your the BEST
So easy to follow
no problem video was great
Made this recipe today to share and post with some WW friends and Whoa and behold, WOW. Very good, simple & easy to prepare and provides lots of deliciousness. Add a side salad to compliment the meal and your golden on your WW points journey. Thank you!
Great recipe! I have made these and used the whole wheat lasagna noodles.- whole family LOVES them. One great tip instead of boiling them, you place piping hot water into a 9×13″ pan and lay raw noodles into pan. Pour more hot water on top. After 5-6 minutes, drain, noodles are pliable enough to roll. Easier for me than boiling large pot of water and then laying noodles out on foil to prevent sticking. Works like a charm! Thank you for your amazing recipes!
Just wanted to comment to add that I tried this method which seemed much easier than boiling, but I ended up breaking my noodles because they weren’t nearly done after 10 minutes. Had to go back and boil them anyways!
Its in the oven! cant wait!
Just tried this recipe tonight and added cooked ground beef to the marinara sauce to appease my hubby. He was so happy he said “This is a keeper.” I suggested we could give a couple of the extras to our friends and he stopped smiling. He truly loved your recipe and I did too. Thanks Gina!
So glad he enjoyed it! No sharing though huh? Lol!
I wondering if I could substitute chopped broccoli for the spinach….my family would come more near to eating it that way…..I really would like to try the recipe…looks yummy
So yummy!
This is so delicious. I added red pepper flakes (as another comment stated). I also added shredded roast chicken that I had in the fridge. I took the foil off and browned the cheese under broil for a few minutes. So good! Thank you.
I added turkey Italian sausage to the base sauce, to appease my meat-craving husband (he has no clue that it’s turkey). Also sautéed some left-over mushrooms that were going to waste away in my fridge and added them to the sausage and sauce. Very good recipe!
Absolutely delicious!!
How can we change the number of servings in a recipe.
yes, when you print it.
How long are these good in the freezer?
These are very tasty. I did substitute tofu for the ricotta to cut 2 points (WW) from the meal. I also added some Italian seasoning and garlic to the filling mix. Will make again!
Hi Gina, I love your recipes! I do have a question about this one. I’ve made it before, and plan to make it for dinner this week. Do you think if we froze rolls individually they could be reheated in the air fryer, and if so, what temperature and time would you recommend for one roll?
Delicious! I made my tonight and my daughter and husband love it…. I just added pepper flakes to the sauce.
Delicious! Made for Mother’s Day dinner. Added one piece of thinly sliced zucchini to each roll up.. Sneaking in some extra veggies. Combo of these and lasagna zucchini roll ups. Loved by all!
I have the dish in the oven as I write this. However, I did not have the ingredients for the marinara sauce, so i had to use Classico Tomato and Basil Spaghetti Sauce. I hope it comes out okay.
If you accidentally buy the no boil noodles like me, boil for 5 minutes until they are pliable, and it works perfectly! They were a big hit.
Oh my goodness-THIS WAS ME! Thank you for your hint!!!! Here I was thinking the no boil would be so convenient!!!!!🤷🏻♀️
And thank you Gina for all of the knockout recipes!👌🏻👌🏻
Super tasty. I used homemade lasagne noodles and was able to use them without pre-boiling. I did make the dish saucier, using a meat sauce, than called for in order to ensure the noodles cooked in the oven. Everything else was done as written. It was a hit the first night AND we ate the left overs with gusto. (That’s the sign of a winner, if we actually look forward to the leftovers)
Very delicious, even your marinara sauce was great Thanks 🙂
One of our family favorites ! I double the recipe as it’s perfect for entire box of noodles and large ricotta container.
I have this in the oven as we speak. It was so easy to make and smells delicious. As for ww points, it says 6 but I entered the nutritional information in my app and it is giving me 8 points for blue plan.
Hi Candace. Did you use the recipe builder?
I made this for the second time and each time I followed your recipe exactly. It is utterly DELICIOUS!!! Thank you for such an amazing recipe!
This recipe is soooo good. I also get the ITALIAN mild sausages and take out of casting and sauté before adding to the Marinara sauce.
Hi, if I don;t have the frozen chopped spinach but, have fresh spinach , like for a salad, can I subsitute that instead of frozen??? Thks You Kim
Yes 🙂
That’s what I had to, and I cooked it down, squeezed water out, and chopped it up before using. Worked great!
How much Fresh Spinach did you use.
Just made this today… yum!! Delicious!! My family loved it! Even mu 5yo!! <3 **5 stars!
Awesome!
Made it today and I used steamed fresh spinach instead of frozen. Tasted awesome!
Would love to make this…how would I do it with fresh spinach? Do I need to cut it up first and then freeze it?
Hi…I just made this last night with fresh spinach. I took out the stems and chopped it up. I eyeballed the consistency when mixing it with the ricotta cheese. Didn’t use the entire 10 ounce bag of the fresh spinach. Turned out very good!
Love, love this recipe!!!
Thank you!
Loved by my picky kids as well as my husband and me!!! Great for lunch the next day too…
Can these be made a day or 2 ahead and kept in refrigerator?
Hi! I haven’t tired it yet as before I would like to ask, if you could please tell me the measure of each roll? I think that I cannot buy that kind of pasta in Copenhagen so I was thinking to make the pasta myself. Which I guess would be great too 🙂
Kind regards
Michelle
This is one of our favorite dishes! Made as is per your recipe. Thank you Gina! My hubby and I are your recipe groupies!!!
I just found this recipe and hope that someone else has already answered your question. A typical lasagna noodle is approximately 2.25 inches by 10 inches (or 5.715cm x 25.4cm).
Hope that helps you.
I made mine ahead and they came out great! I just assembled the rolls and didn’t put the sauce and cheese on the top until right before I was going to put them in the oven.
I made mine a day ahead and they came out great! I just assembled the rolls and didn’t put on the sauce or cheese on top until right before I put them in the oven.
Does anyone else’s come out really dry? Trying to figure out what’s going wrong.
Had to get on here because this is a family favorite!!! Perfect recipe! We add some garlic to the ricotta mixture. Best easy dinner!
These are super good! Will definitely make them again.
Game changer!!!
My husband and I loved this. Served it with a kale salad, for a great dairy meal. Was quite surprised that I was definitely satisfied with only one, and that there are 14.5 grams of protein in each serving. I added a little red pepper flakes to the marina sauce to give it a little heat. Your directions are excellent, and I really appreciated the suggestion of a little oil on the noodles to prevent sticking. I assembled them in the early afternoon, but didn’t bake them until dinner time. This is definitely going to be a go-to recipe for all sorts of occasions. Thanks, Gina. I will be looking for more of your recipes.
Great!!!
If I make this in the early afternoon, should I wait until just before dinner to finish it off. I’m up to the part where the rolls are assembled.
Made this today – sooo delicious!! Thanks 🙂
I love your recipes, and this one looks amazing as well. Is it possible to make this in the air fryer or slow cooker? The gas in my building has been out for months, so no oven 🙁 However I do have an air fryer and a slow cooker…
This was amazing!! I definitely had more spinach than called for and I put in half a cup more of parm. So good. And warmed up nicely for lunch the next day too.
Question: For freezing to make at a later date. DoEd it have to be frozen prior to baking? Or do you think it can be frozen after baking, and taken for lunch a few days later (reheating in the microwave)??
Again love your site!! Recipes are super easy to make when I get home late from work.
Hello! I’m so thrilled to have found your site. I was creating your recipes in my tracker and they are coming out with higher points than you have. Am I doing something wrong?
Are you using recipe builder?
Hi! I am using recipe builder and my points are coming out slightly higher also. Do I go by the that or the points you came up with?
Perfect for portion control, and delicious as well!
Can I prepare this a day ahead of time and then cook it the day of?
Instead of merinara sauce i did a white sauce and it tasted just as good
Are you able to use ready to bake lasagna sheets? I wasn’t sure if those would roll?
You have to boil them
No, you cannot use the no boil lasagna sheets. They are too hard and firm to roll up.
I use fresh lasagna noodles from a local Italian restaurant, and they work very well. It saves time (and a pot!), and it works well.
I made this tonight and it was fabulous!
What cookbook is the recipe for lasagna spinach rolls in? This is the one I want to buy first?
SO good!!! Perfect for entertaining, everyone likes lasagna!
I fought with those lasagne noodles to get them to not break apart. Would fresh pasta sheets cut down work?
Yes. Very easy to work with, saves a pot and tastes wonderful!
Excellent! Made for 60 people, (froze ahead). I also added garlic powder to the cheese mixture. Perfect, a hit!!
This was delicious, easy and I had most of the ingredients ! I made one addition, I added cooked shredded chicken it was wonderful !
I had not thought about using shredded chicken and a precooked rotisserie chicken would be very simple to prepare. Did you put the chicken in the roll-ups o add it to the sauce? I added ground turkey breast and a couple of Italian turkey sausages (casing removed and crumbled) to the sauce and it was delicious. Not as low in fat nor calories, but tasty nonetheless.
How would I go about cooking a single roll in a microwave? Would like to use these for meal prep for my 12 hour shifts…
I work 12’s as well and I just bake it in the oven then reheat it in the microwave at work
This is by far – my favorite skinnytaste recipe! I didn’t have enough time to make homemade sauce, so I used La Famiglia Del Grosso Chef John’s Tomato Basil Masterpiece (26 oz). I used the entire 26 ounces. I loved everything about this recipe! It was simple yet fun to make.
Can i use fresh spinach i bought that instead also do i need to cook first and drain before i put it into mixture ?
You can use fresh spinach and there’s no need to pre-cook it either!
Thank you. I have fresh spinach container and I don’t want it to go to waste…
These were delicious!
Easy enough to do after working all day! A fussy , pasta loving ,hubby loved it too and made sure he had some for leftovers!
Thank-you for this tasty recipe! I only added 2 toes of garlic & used cottage cheese ( curds reduced in food processor)instead of ricotta.
No time for making home made Marinara, but a jarred one came in handy! ( amped up, of course).
Will definitely make many times over !
Wow absolute perfection!! I added ground beef and onion into this recipe and it turned out amazing!! I’m making it again for dinner tonight! 😊
Did you add the ground beef to the sauce on top or roll in the noodles?
Hi, I don’t like spinach, or ricotta, just wondering if I could make this with ground Turkey 99% minced, but what would I put in place if ricotta?? Cottage cheese? I know it won’t be meat free, but would this still be low calorie? Any ideas on how to adapt the recipe & calories or points?
With turkey I’d skip the ricotta and add some tomato sauce while cooking the turkey, kinda like a bolognese sauce?
Leave the mozzarella on top and it should be like lasagna bites 🙂
Made this tonight and it came out excellent! A couple tips:
1. Easier to roll the noodles out on tinfoil than wax paper in my opinion.
2. I added a little bit of mozzarella to the mixture you stuff the noodles with to make it a little cheesier.
3. I removed the foil with five minutes left and set my oven to the broil setting. This made the cheese brown up nicely.
Quick question: you said it was 6 points. I read through the the recipe and I wonder if I missed it somewhere how many rolls are 6 points ?
1
This was excellent, made just as directed, including the marinara sauce. I think next time I will make excepts sauce because it was so good in its own right. Thank you!
“Extra”
I just made this tonight and it was awesome! Even my two picky girls ate it all up. I used low fat Cottage Cheese instead of the ricotta and got 9 rolls. This will be a regular at our house.
I used 6 noodles and layered like a lasagna because I’m lazy at times. I also added some garlic to the cheese mixture. Will make again.
Where can I buy lasagna noodles like this in UK please?
Maybe in an Italian market? What do you usually use?
Dried rectangle lasagne sheets for lasagne
Making these tomorrow? Instead of frozen spinach would sauteed spinach work? Or should I use fresh chopped spinach instead?
These were just delicious! I did add some garlic for a little more flavor. I also made a double batch of the filling and got 11 rolls out of it. I’m sure that these cheesy, gooey delectable rolls of goodness were more WW points than quoted but they were worth each point. I only cooked 4. I did the flash freeze of the rest as instructed and put two rolls in a food saver sealed bag and froze them. Can’t wait to eat them again. Thank you for sharing. I’m a huge fan of your site. Keep up the good work.
Thanks Diane!
Love these so much!! I used trader Joe’s Lasagna noodles which are shorter and wider, but they turned out wonderful!! Any tips on how to keep the noodles from sticking together while cooking??? Otherwise easy and delicious recipe. I always use GIada’s simple tomato sauce recipe and had some in the freezer which was great with this. This recipe is going in my favorites book for sure!! Thanks Gina for another great recipe!